Quick & Kosher - Homepage

 

5 One Bowl Pasta Dinners

 

Contributed by:

 

2 comments | Leave Comment

 

Thirty-minute dinners that let you feed your pasta craving and still step lightly on that scale.

These five one-bowl pasta dinners are quick, easy, and satisfy every pasta-lover’s craving. I love just about every version of pasta, and I’ve discovered ways to indulge even when I’m “watching” what I eat. So don’t let the “P” word scare you. If you’re careful with portion size, enhance the meal with vegetables and healthy lean proteins, and use whole wheat, brown rice, or soba noodle varieties to enjoy these fab five dinners without a care!


 

The Making of a Cookbook # 4 – Photography

 

Contributed by:

 

3 comments | Leave Comment

 

So as I sit here and twiddle my fingers trying to guess what I should write about, what you want to know, what may be of interest, Tali was kind enough to post a question (you go Tali!  both for the Q and your gorgeous Kachol v’ Lavan Cheesecakes!).

Question From Tali:
I’d love to hear more about the photo shoots…
Do they take place in your home?
Over how many days?
Do you have everything pre-cooked?
Are hot dishes photographed hot?
Is it your job to have extra ingredients around for styling?
Also, why is this the most expensive part — doesn’t the publisher pay for that?


 

Six A La Minute Shavuot Brunch Recipes

 

Contributed by:

 

0 comments | Leave Comment

 

Quick & Kosher 20 minute prep. There’s something for everyone at this perfect Shavuos brunch. Use “à la minute” techniques to individualize delectable breakfast cuisine.

After a night of Torah learning, a fresh breakfast hits the spot. This is the time for à la minute fare. In the culinary arts (which always sounded to me like painting with ketchup), à la minute refers to a style of cooking where an item, or particularly its accompanying sauce, is prepared to order, rather than prepped in advance.  You can make elements of this breakfast à la minute, and prep some ahead of time, so you are not at the stove while everyone else is enjoying the yuntif feast. It has some savory dishes, sweet sides, southwestern influences, and a little smoked salmon for good measure.


 

For The Love of Rhubarb

 

Contributed by:

 

2 comments | Leave Comment

 

It was about 5 years ago that I was talking to Ruthie, my friend in the neighborhood, and she was going on an on an on about Rhubarb.  How she loved it and makes kugels and pies and G-d only knows what else.  Well  I was flabbergasted to say the least.  I mean who eats rhubarb?  I always saw it in the freezer section but just passed it over like soup on a hot day.  So nowadays I am a lot more adventurous. That coupled with the fact that Ruthie doesn’t much seem the adventurous cooking type – gave me the courage to try this peculiar plant in my cooking.


 

Celebrating Israel Independence Day

 

Contributed by:

 

4 comments | Leave Comment

 

This year Yom HaAtzmaut is on Thursday, April 26, 2012.

So, probably you wanna know what I’m gonna make.  It’s not like Shavuos where I wait for an excuse to make cheesecake, I don’t really wait for Yom HaAtzmaut to make Israeli food.  Hummus and Tahina are staples in our house – we eat them with everything from chicken nuggets, to pizza and on salads.  Other middle eastern dips like Turkish salad and babaganoush are slathered in between butterflied potato borekas or smothered on spicy beef cigars weekly at our shabbos table and we eat falafel like it’s going out of style.


 

The Making of a Cookbook #3

 

Contributed by:

 

13 comments | Leave Comment

 

Editing, Editing and More Editing.

The most unglamorous and laborious part to writing a cookbook is the editing, specifically the recipe editing. There are so many styles to recipe writing, think about it like decorating, and no way is better than the other but each publishing house, or publication, or website (I am sure you are getting the point) has a style sheet. Now, much like morning sickness, which is not confined to the the AM hours, a style sheet is not really a single piece of paper but something closer in size to a small book. It details all the “house rules” for writing. And goes through the painful process of listing the mundane to obscure.


 

Seven Perfect Recipes for your Passover Meal

 

Contributed by:

 

1 comment | Leave Comment

 

Most cooks are stumped when it comes to menu planning for an important event. What’s the best starter? How to pair mains with sides? And yuntif is your ultimate culinary performance. The stage is set, the audience is seated at your table, the curtain rises, and the spotlight is on you.

Chill. Those folks around your table are not food critics from the New York Times; they’re just your family and friends. And you’ll be a star because we’ve done all the planning for you: every course in this elegant coordinated meal perfectly combines flavors, textures, and colors. Just serve and bow to the applause.


 

15 Minute Prep Passover Meals

 

Contributed by:

 

5 comments | Leave Comment

 

Enhance your Yom Tov meal without spending all day in the kitchen.

Passover is known to old-timers as a “Kitchen Yuntif,” but that doesn’t mean we must be chained to our stoves for a whole week. Slavery, my friends, is over — gone forever since the exodus! Our Festival of Freedom is no time to enslave ourselves, even if we’re scheduled to serve up 10 banquets in eight days, not to mention K for P lunches and snacks.


 

Jamie’s Greatest Passover Hits

 

Contributed by:

 

9 comments | Leave Comment

 

I can’t believe it.

Really I am in total denial.  Although I did tell my 2 year old — who doesn’t listen much anyway — not to run around the house with a slice of bread in his hand.


 

The Making of A Cookbook Part #1

 

Contributed by:

 

9 comments | Leave Comment

 

The rumors are true. I am working on my 3rd book, thank G-d.

I have done many things in my life both personally and professionally. But writing a cookbook is one of the single most difficult of them all.


 

My Most Memorable Purim

 

Contributed by:

 

2 comments | Leave Comment

 

My most memorable Purim is a scary scene.  Me with about 60 quarts of soup and 24 pounds of challah dough, crying like a baby at 2AM.
Let me explain.

When we moved to Monsey 5 years ago I really wanted to make a splash that first Purim.  The community had been so warm and welcoming and I really wanted to show my appreciation, by making all 60 families (or most of them) mishloach manos.  Since I didn’t grow up in a family that made mishloach manos, or much of anything in the kitchen, when I first got married I frantically attempted to pull something together, at the last minute, only after my husband reminded me Purim was tomorrow.  So I borrowed a page from my friend Anita’s book and bought every purple food I could find left on the supermarket shelf through it all in a bag and attached a card wishing everyone a “Grape Purim.”  Boy was I ever proud of myself.  No really, I was proud.


 

Gefilte Fish Recipes

 

Contributed by:

 

3 comments | Leave Comment

 

At most events I do, inevitably a woman comes up to me with a story.

She speaks of inheriting her grandmother’s gefilte fish recipe or some other such occurrence that leads her to following the directions of an old time version with the first instruction being:


 

Sweet Designs

 

Contributed by:

 

1 comment | Leave Comment

 

I feel like Amy and I are friends. Yes, we both do share a really good friend, Judy, who turned me onto Amy in the first place. But when you read her stuff and get the warm and fuzzies from her beautiful creations I think you’ll also feel like you’re friends with Amy. Amy’s first book is now available for pre order (it’s at the top of every list B&N, Amazon etc…) and I can’t wait to get my copy.

Sweet Designs, just like her Sweet Site will inspire you to no end. She’s actually a Sweets Stylist (to the stars) — is that the coolest thing ever? Now the question is how does she stay so skinny? While the book is not kosher per se, from following Amy I know there are so many recipes that are inherently kosher (Amy does keep a kosher home) and recipes that are easily adaptable so we can go ahead and recreate these in our kitchens. The book, her site, the picts will all make you smile.


 

Do You Ever Feel Stressed?

 

Contributed by:

 

11 comments | Leave Comment

 

Just feel like writing now. I know it’s been a while. Have actually been kinda stressed. There is a reason superwoman and her superman are imaginary characters – it’s all just not possible. I am stressed to the point that I am now (as I am typing) eating an entire box of mini cream-filled sponge cakes. It’s a Weight Watchers box but I am pretty sure their intention was not to eat the entire box at once, probably why they individually wrapped each one. SO frustrating now that I am trying to eat them all (while typing). I can stop at any time, you know (just as soon as I finish this box).

I should get the mother of the year award for the yummy din din I made last night (considering all the stress)- the Cranberry Walnut Salmon over Wilted Spinach from my second book Quick & Kosher Meals in Minutes*. Um.. the kiddies including my two year old who can’t even speak “asked” for seconds! Yay! Getting your kiddies to love salmon really should get me some kinda trophy don’t you think? I have two small pieces of salmon left in the fridge which I really should eat instead of struggling with this Fort Knox faux twinkie plastic wrap. But when I am stressed all I can think of is cream and cake. You do know that STRESSED is DESSERTS spelled backwards?!


 

Brisket

 

Contributed by:

 

2 comments | Leave Comment

 

I have a little love affair with brisket. It’s been so good to me over the years. Save for one terrible, terrible (I mean tears kinda terrible) incident which to this day I can’t quite figure out exactly what went wrong (I’ll write about all the sordid details in my new book). That one bad episode aside (hey, even Seinfeld can have a bad episode or two and still be one of the greatest sitcoms to have ever graced the airwaves), brisket is most probably my best friend, my meat soul-mate, if you will. It’s so forgiving, it’s so tender (when sliced against the grain ), it’s so easy to work with (try searing it on the stove top first. No time? Then just throw it in the oven or even the slow cooker. Also try it shredded on a sandwich.) and lends itself to any and every possible preparation under the great big bright sun (sweet or savory, Asian or Argentinian inspired, with coffee or beer or wine and more).

So how did it become classic Jewish food? If I had to venture a guess (since I am too busy (read lazy) to look this up right now it’s most probably because it can be prepped ahead and lends itself perfectly to reheating (in fact is better when prepped ahead and reheated) which all coincide nicely with the prohibitions associated with cooking and rewarming foods on Shabbos and prepping in advance for a ton of company for 2 and 3-day holidays. If you are a bulk cooker and freezer, brisket is your friend too! Here go a few of my live-by-these-for-perfect-brisket rules.